18 May Portobello Burger with Tofunaise & Baked Tempeh (Vegan, Gluten-free)
Posted at 14:30h
in Mains
As the weather is getting hotter and hotter, there may be some days that I do not have much appetite during the day. In those cases, I will make myself something refreshing and innovative to some kind of stimulate my appetite. And today, I made this portobello burger with tofunaise and baked tempeh since I bought a super huge portobello (with the diameter being 4 inches) the other day.
Ingredients:
1 large (around 4 inch) portobello or 2 smaller ones
1/2 block Tempeh
1 Tbsp tamari
1 1/2 Tbsp vinegar of any kind (I used balsamic vinegar)
1 tsp coconut nectar
1 tsp mixed herbs
1 Tbsp tofunaise
Directions:
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- Preheat oven to 180 °C
- In a small bowl, mix tamari, vinegar and coconut nectar until they are well combined
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- Clean the surface of the portobello mushrooms with kitchen paper to remove any dirt
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- Place the cleaned mushrooms on a baking sheet and brush both sides of the surface with the marinate. Do the same thing for the tempeh
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- Let the mushroom sit for at least one hour
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- Bake the mushrooms for 10 minutes with the gill side down. Then, flip and bake for another 10 minutes.
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- Take the mushroom out from the oven and cut it into half. Set aside for later use.
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- Sprinkle 1 tsp of mixed herbs on both sides of the tempeh. Place the marinated tempeh on a baking tray and bake for 15 minutes on each side.
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- With the gill side up, generously smear 1/2 Tbsp of tofunaise on both half of the mushroom.
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- Gently place the baked tempeh on one half of the portobello, followed by any veggies you like, here I used zucchini and capsicums.
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- Lastly, place the other half of the mushroom (gill side down) on top of all the fillings, making it looks like a burger
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- Now, you made yourself a scrumptious gluten-free, vegan and low-carb portobello burger and you can just devour it without feeling guilty as this is absolutely healthy and junk-free 🍔
